Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Have some nice plate ribs but saving those for others and smoking a few shorties today. Attached are pics from my last smoke, no foil/braise and took to 205 IT. Going to wrap these ribs today to see if I notice a difference. Today's ribs are rubbed with salt, pepper and ground coffee.
I'll post...
I know I know, the butcher gave me the stink eye when I asked him to grind a few smaller filet's....But being cooped up the last 3-4 days working from home has made me a little crazy.....
As far as the burger and fixins goes: I used 3/4 of the Filet Mignon and 1/4 of 80/20 chuck to help keep...
Thanks for checking out the post. Foamheart thanks for the compliments on the pup, he was about 4 years in that photo. He's now 10 and thinks he's still a young buck out in the field, but then we get home and he cant move for a week!
Was out of the country for work for a while and forgot to post some of the photos. The first round turned out great. The second go around I had too much salt in my rub but nonetheless were smoked well.
That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef...
Was out of the country for work for a while and forgot to post some of the photos. The first round turned out great. The second go around I had too much salt in my rub but nonetheless were smoked well.
That Kirkland Signature Whiskey is pretty damn good...Prep work the night before, beef...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.